Sonoma Ranch Steak Salad INGREDIENTS COOKING

Sonoma Ranch Steak Salad Grilled Ranch Steak is paired with a hearty spinach bean puree and topped with a fresh tomato olive salad. Summer in every bite!

INGREDIENTS 3 beef Ranch Steaks, cut 1 inch thick (about 8 ounces each) - One-and-a-half pounds beef Top Sirloin Steak, cut 1 inch thick, may be substituted for Ranch Steaks. For charcoal, grill, covered, 10 to 14 minutes (for gas, grill, 12 to 16 minutes) for medium rare to medium doneness, turning occasionally. 3 cups loosely packed fresh spinach 35 Min 6 42 Cal 29g 1-3/4 cups frozen butter beans, thawed - One can (15 ounces) Servings Protein butter beans, drained, may be substituted for frozen butter beans. 2 tablespoons fresh lemon juice 1 clove garlic, chopped 1/2 teaspoon freshly ground black pepper 3 tablespoons extra-virgin olive oil, divided 1 pint red and yellow cherry, grape or teardrop tomatoes, cut in half or quartered, if large 1/2 cup feta cheese, crumbled 1/2 cup Kalamata olives, cut in half 3 tablespoons thinly sliced fresh basil - To thinly slice fresh basil, stack several leaves. Roll stack lengthwise into cylinder. Cut cylinder crosswise at close intervals with sharp knife. 1 teaspoon red wine vinegar Fresh basil (optional) 1 tablespoon smoked paprika 1 tablespoon finely chopped fresh rosemary 3/4 teaspoon grated lemon peel 1 clove garlic, minced 1/4 teaspoon freshly ground black pepper

COOKING 1. Combine Rub ingredients; press evenly onto beef steaks. Cover and refrigerate 30 minutes.

2. Meanwhile, place spinach, beans, lemon juice, garlic and pepper in food processor container. With motor running, slowly add 2 tablespoons oil through opening in cover, processing until combined. Season with salt, as desired. Set aside.

©2021 American Foods Group, LLC • All Rights Reserved • Printed on 09/29/2021 3. Combine tomatoes, cheese, olives and basil in medium bowl. Add remaining 1 tablespoon oil and vinegar; toss well. Season to taste with pepper; set aside.

4. Place beef steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

5. Remove; let stand 5 minutes. Carve steaks into slices; season with salt, as desired. Evenly divide spinach mixture among 6 individual plates. Top with beef slices; spoon tomato salad over beef. Garnish with basil, if desired.

NUTRITION

Serv Size Calories Total Fat Cholest Sodium Total Carb Protein

6 20g 75mg 16g 29g 1 0

*The % Daily Value tells you how much of a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Courtesy of BeefItsWhatsForDinner.com